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Remove stems from collard greens. Stack leaves and roll, then cut into very thin strips.
Whisk vinegar, mustard, honey, shallot, orange juice and zest in a large salad bowl. Slowly drizzle in olive oil while whisking to emulsify dressing. Season with sea salt and pepper.
Add collards to salad bowl. Using clean hands, work dressing into leaves, massaging for 1 minute. The acid will break down and tenderize the leaves a bit. Season with sea salt and pepper, toss in walnuts and serve salad.